Crab Cakes

This item is available for a limited time and cannot be added to a Registry.

Summary

Our handmade crab cakes combine sweet, delicate chunks of the freshest Maine crabmeat with just enough other ingredients to shape it into delicate cakes: Dijon mustard and mayonnaise and a sprinkle of chives, parsley and cayenne. Blended by hand, the 80% crabmeat cakes are then dredged in panko crumbs for a light, crispy breading. Simply pan-fry with oil or butter for a few minutes per side, pair with your favorite salad and some crusty bread, and dinner is served.

6 cakes; 18 oz. total (serves 6 as an appetizer; 2–3 as an entrée).

Shipped frozen.

Made in USA.

Use & Care

Care

These crab cakes ship frozen with dry ice. Please take care not to touch the dry ice with bare hands. Upon receipt, store the crab cakes in the freezer, where they will keep for up to 3 months unopened. Keep frozen until ready to use.

Cooking Instructions:

Thaw the crab cakes in the refrigerator overnight.

In a large, heavy sauté pan over medium heat, warm 2 Tbs. vegetable oil. Add 1 Tbs. unsalted butter and heat until the foaming subsides. Add the crab cakes to the pan and cook, turning once, until well browned on both sides, about 5 minutes per side. Serve immediately.

Shipping Information

Please allow up to two weeks for processing and delivery of perishable items, which are shipped two-day delivery to ensure freshness. Perishable items are not eligible for rush shipping.

Immediate delivery orders will ship within one to two weeks; Valentine's Day delivery orders will ship February 6–8 to arrive by February 10.

Shipping Rates

The shipping rate varies depending on your order total and shipping destination.

Return Policy

At Williams-Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.

We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned. View Full Return Policy.

About Hancock Gourmet

Hazel Ellis Hancock opened a lobster restaurant in Ogunquit, Maine, in 1946, which she ran alongside her sisters Fannie and Mina. The three handed their recipes down to their heirs, including granddaughter Cal Hancock. The restaurant has stayed in the family, and Cal launched Hancock Gourmet in 2000. She uses her Nana’s prized recipes and only the freshest shellfish to deliver a taste of Maine to seafood lovers nationwide.

Serving Suggestions

Place two or three on a bed of greens and serve with roasted vegetables and fresh bread or pasta as an entrée.

Experiment with sauces; although these cakes are wonderful simply spritzed with lemon, they’re just as good with cocktail sauce or a simple garlic aioli.